Cost Breakdown

Critical Success Points

• • Prepare meat and fat chilled in the freezer
• • Use ice during grinding to keep the mixture cold
• • Grind long enough for the mixture to become elastic but not too warm
• • Add the correct amount of shrimp‑shell color and dissolve it completely
• • Cook the sausage only until it floats (3‑4 minutes) and quickly soak in cold water

Safety Warnings

• • Wash hands and utensils thoroughly after handling raw meat
• • Keep meat cold during grinding to prevent bacterial growth
• • Be careful when working with hot oil
• • Food coloring may cause skin irritation; wear gloves if necessary